Sunday, July 5, 2009

Lemon Blueberry Pound Cake

My mother recently bought a few cartons of fresh blueberries and wanted to make a lemon blueberry pound cake. She asked me to find her a recipe to use. I found a bunch of recipes, but this one looked the best. I had to make some alterations b/c I don't like lemon zest and don't have limoncello, but it came out great still.

Directions:
1. Heat oven to 350. Spray a 12 inch bundt pan. I use the baking spray that has flour in it. Works wonders with bundt pans!
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice and vanilla and beat until combined.
4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Do not overmix! Fold in blueberries. Spoon into prepared pan.
5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Turn out and cool completely.
6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice and vanilla until smooth. Drizzle over the top of the cake and let it roll down the sides.

As you can probably tell, my glaze wasn't all that thick. I don't particularly like thick glazes and I think that not having it so thick was better b/c the glaze absorbed into the cake, making the cake even more moist and more lemony tasting. Yummy dense moist lemon blueberry pound cake. Mmm.... And to think, my mom said she was just going to buy a lemon box mix cake and dump blueberries in that. Ha

Ivy-it really upsets me that you don't get raspberries and blueberries in Greece. I love love love berries, especially raspberries!

Those plates are the ones my parents got for their bridal shower 30 years ago! And she still has the full set. Love those plates!And it's not that I don't like the extra flavor the zest brings to a dish, I just don't like the feel of zest in my mouth.

About Me

I went to culinary school and learned so much about cooking, baking, and most importantly, myself. I want my own bakery one day (soon, please!!!) but in the meantime, I bake and cook and stuff all of my loved ones with goodies!
I am Greek Orthodox and darn proud of it. Cooking and baking are in my blood, which is why I decided to go to school. This blog started as a requirement for class, but has turned into something more for me. I am here to share what I've done for people to check out and also check out what people are doing around the world. And I'm having a blast at the same time!